Soba Salad with Miso Vinaigrette Recipe | Vegetarian Times Skip to main content

Soba Salad with Miso Vinaigrette

White miso, the mildest version of the soybean paste, is slightly sweet, and less salty than brown or red miso. We offer a range of amounts for it here, depending on how intense you like the flavor.



Ingredient Line: 
1-2 Tbs. white miso paste
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8 oz. soba noodles
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1 Tbs. toasted sesame oil
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1 Tbs. rice vinegar
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1 tsp. pickled ginger
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2 carrots, cut into matchsticks
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1 head radicchio, thinly sliced
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2 green onions, chopped
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1½ sheets toasted nori, cut into thin strips
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2 Tbs. toasted sesame seeds


1. Cook soba noodles according to package directions. Rinse under cold water, drain, and place in large bowl.

2. Blend miso, sesame oil, rice vinegar, pickled ginger, and 3 Tbs. water in blender until smooth. Stir carrots, radicchio, green onions, nori, sesame seeds, and miso mixture into soba noodles. Serve cold. 

Nutrition Information: 

5 g
Total Fat: 
3.5 g
Saturated Fat: 
0.5 g
26 g
0 mg
164 mg
3 g
3 g
Serves 8

Comments on this Recipe

How long will this keep in the refrigerator? Since many of your recipes serve 4 or more could you add how long they will keep or suggestions for preparing a lesser amount?